Tips

Flaxmeal is made by grinding flaxseed (also called linseed) into a powder, using a coffee grinder, or the dry jug on your Vitamix / high-speed blender. I recommend that you use golden flaxseed, rather than brown flaxseed, because the taste is milder, which is especially important for this neutral-tasting bread recipe.

If you like your bread a little firmer, you can dehydrate it for longer. Just keep breaking small pieces off the edge of your bread to see how it’s coming along.

This bread keeps really well in the refrigerator. Although it can get a bit moist in places, especially if you only dehydrate for 5-7 hours, I’ve had it keep for almost two weeks without spoiling.

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Some people have success using psyllium husk instead of flax meal, as it adds both bulk and binding to a raw recipe, so if you’re not allergic to that it might be worth a try. Other possibilities are chia seeds (good for binding), ground oats or wheatgerm (good for bulk, and a bit of binding), or hemp meal. I haven’t used any of these in this recipe, so I can’t speak from personal experience, but if you have any success with substituting the flax, I’d love to hear all about it. Hope this helps :)

Wow amazing I will try these out next week when I have time! Are these regular sized sandwiches or small bite sized ones? Can’t tell from the pic. If so…If I cut these bigger to make regular sized ones, how many do you think it would be?

The dehydrator trays are around 40cm (16″) square, and I chopped my big sheets of bread into thirds, so I guess my pieces were about 13cm (5″) square.

If you don’t want to waste any bread, then you’d want to chop them in half instead – giving you four pieces – but that would make them a bit too big I think.

You might have to play with it a bit, and maybe change the size of the big sheet you spread out to begin with, so you can chop them into the size you prefer once they’ve dried, keeping in mind that it will probably shrink a little as it dries.

Alternatively, you could spread out individual slices to begin with, allowing for a little shrinkage, although that would be more fiddle than I have patience for.

I would like to make this bread. I do not have a dehydrator but would like to make this bread and cook it in the oven. What temperature would you recommend as I would prefer it cooked rather than raw. Thanks for your great website and recipes. Loving it.Helen

I’ve never actually cooked these in the oven, so I can’t say for sure whether it will work, but you do have some options if you don’t have a dehydrator.

You can either cook them outright in the oven, or set your oven as low as possible and wedge the door open to keep the temperature as low as possible.

To cook them fully, you could try spreading the mix on baking paper on a flay tray, score it, and cook it at 180°C (375°F) for around 10-20 minutes. You’ll need to watch the bread closely and play with the timing to get the results just right.

I used around 40-45°C (105-110°F) to dehydrate my bread, but you could use 65°C (150°F) for the first hour or so, because the mix won’t warm up enough in that time to get above 45°C, but it will get it dehydrating faster.

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High-speed blender

I use my Vitamix blender at least 2-3 times EVERY day. It's fast, so versatile and super quick and easy to clean. I couldn't live without mine. I absolutely love it!

Food processor

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Dehydrator

I use my 5-tray Excalibur dehydrator once or twice a week, for crackers, breads, biscuits, cakes or even just for thawing things. It does an awesome job and makes eating raw SO much easier.

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